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- W4285257411 abstract "Baking and roasting both use hot air to alter the eating quality of foods. This chapter begins with a description of heat and mass transfer during baking followed by details of batch and continuous baking equipment. The final part describes the effects of baking on microorganisms and changes to the sensory characteristics and nutritional value of baked and roasted foods." @default.
- W4285257411 created "2022-07-14" @default.
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- W4285257411 date "2022-01-01" @default.
- W4285257411 modified "2023-09-29" @default.
- W4285257411 title "Baking and roasting" @default.
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- W4285257411 doi "https://doi.org/10.1016/b978-0-323-85737-6.00015-7" @default.
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